In a small bowl, combine the jerk seasoning, lime juice, minced garlic, soy sauce, and apple cider vinegar. Mix well to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably longer for more flavor.
Preheat the oven to 400°F (200°C).
Remove the chicken from the marinade, allowing any excess to drip off. Season the chicken with salt and pepper to taste.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the marinated chicken, skin-side down, and cook for 3-4 minutes until the skin is browned and crispy.
Flip the chicken and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish with chopped green onions and serve with your favorite keto-friendly vegetables or a side salad.